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Lasagna Florentine

Lasagna Florentine

Get Ready

Servings: Serves 8

Prep Time: 105 minutes

Cook Time: 110 minutes

Ingredients: Add ingredients to List

2 tablespoon Extra virgin olive oil
1 lb. Hannaford Boneless Chicken Breast, cut into 1-inch chunks
2 each vidalia onions, chopped
2 each large Fresh garlic cloves, minced
28 oz Canned plum tomatoes, whole, peeled
12 oz Canned tomato paste
4 oz Canned mushroom slices
1 1/2 cup Water
3 each Snipped fresh basil sprigs
2 teaspoon Dried oregano
1/2 oz Crushed red pepper flakes
1 teaspoon Kosher salt
1 1/2 teaspoon Black pepper, freshly ground
2 teaspoon Sugar
9 Hannaford Lasagna noodles
5 oz. Hanaford Baby Spinach, washed
8 oz Feta cheese, crumbled
8 oz Provolone cheese, thinly sliced
6 oz Mozzarella cheese, shredded
15 each Greek kalamata olives, pitted and sliced

directions:

1. Prepare tomato-chicken sauce: Heat oil in a large skillet over medium-high heat. Add Chicken Breast cut into 1-inch chunks and sauti until lightly browned and cooked completely.
2. Add onion and garlic and sauti with cooked chicken until liquid evaporates.
3. Add chopped into bite-size tomatoes, tomato paste, mushrooms, water, basil, oregano, hot pepper flakes, salt, black pepper, and sugar. Simmer sauce 1 hour on medium-low heat, stirring occasionally.
4. While sauce simmers, cook lasagna noodles according to package directions for al dente. Once noodles are cooked, place pot in sink and run cold water into pot until water, noodles, and pot are cold.
5. Preheat oven to 350 degrees F. Spread a couple spoonfuls of sauce (no meat chunks) on bottom of a 9-by-13-inch pan (preferably glass) and layer as follows: 3 noodles, 1/3 of sauce, 1/3 of Fresh Baby Spinach, 1/3 of feta, 6 slices of provolone, 1/3 of mozzarella, 3 to 5 sliced olives. Repeat for a second layer. For the third, final layer, also repeat, except use only 3 slices of provolone; tear these in half.
6. Bake for 40 minutes, until sauce is bubbling and cheese begins to brown. Let rest 10 to 15 minutes before serving.
Source: Hannaford fresh Magazine, March - April 2007

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Quantity Ingredients coupon
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2 tablespoon Extra virgin olive oil  
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1 lb. Hannaford Boneless Chicken Breast, cut into 1-inch chunks  
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2 each vidalia onions, chopped  
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2 each large Fresh garlic cloves, minced  
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28 oz Canned plum tomatoes, whole, peeled  
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12 oz Canned tomato paste  
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4 oz Canned mushroom slices  
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1 1/2 cup Water  
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3 each Snipped fresh basil sprigs  
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2 teaspoon Dried oregano  
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1/2 oz Crushed red pepper flakes  
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1 teaspoon Kosher salt  
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1 1/2 teaspoon Black pepper, freshly ground  
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2 teaspoon Sugar  
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9 Hannaford Lasagna noodles  
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5 oz. Hanaford Baby Spinach, washed  
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8 oz Feta cheese, crumbled  
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8 oz Provolone cheese, thinly sliced  
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6 oz Mozzarella cheese, shredded  
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15 each Greek kalamata olives, pitted and sliced  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 630 kcal (32%)
Calories from Fat 261
Total Fat 29 g (45%)
Saturated Fat 12 g (60%)
Cholesterol 75 mg (25%)
Sodium 1800 mg (75%)
Total Carbohydrates 59 g (20%)
Dietary Fiber 7 g (28%)
Protein 34 g (57%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
Lasagna Florentine is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Excellent.....Very "light" tasting.... This recipe was in a Hannaford Magazine many years ago --- and was a customer "winner" submission. I made this recipe and always received lots of compliments --- and it has become a favorite. I have also made it by skipping the chicken and making it a "vegetable" lasagna by adding in very thinly sliced zucchini. I add the zucchini as a layer after the tomato sauce mixture and prior to the cheeses being added. I also use a lot of "fresh mushrooms" in lieu of the canned mushrooms. This is definitely a "keeper".... either with the chicken or with the zucchini.....
Date published: 2018-01-22
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